Pierogies w/ Crumbled Bratwurst, Purple Cabbage & Pears
I did not come up with this. I found it randomly on the Country Living website when I was searching around for cabbage inspiration. Nevertheless, it's fast, delicious and easy and I've made it several times already, each time a little different. It's a great and unexpected meal to serve for Oktoberfest and a nice take on bratwurst which always seems to be boiled in beer and grilled. I'm also pretty into serving this over a blanket of caramelized onions per my husband's suggestion. Purple cabbage adds a pretty color contrast to the green cabbage the original recipe calls for and I use an entire pound of bratwurst. It's just better that way!
Pierogies w/ Crumbled Bratwurst, Purple Cabbage & Pears
(serves 4-6)
1 box frozen Mrs. T's Potato Onion Pierogies
1 tbsp olive oil
1 lb. fresh bratwurst, casings removed
1/2 small head purple cabbage, shredded
5 scallions cut on a bias into 2 inch pieces
1 firm pear, any color, cored and sliced
1 1/2 tbsp apple cider vinegar
1 tbsp whole grain mustard (plus more to taste)
Kosher salt & fresh black pepper to taste
Chopped flat leaf parsley, for garnish
Sour cream, for serving
Caramelized onions, for serving if desired (see image below)
1. Heat olive oil in 12 inch skillet over medium/high heat. Add frozen pierogies, making sure they are in one single layer. Cook until crispy and brown on one side, then flip and do the same to the alternate side. Once pierogies are brown on both sides, turn heat down to low and cover. Cook additional 5 minutes or so, allowing pierogies to steam slightly and finish cooking in the middle.
2. Meanwhile, brown sausage in separate skillet, crumbling as you add it to the pan. Cook until finished through and browned, about 6-8 minutes.
3. Add cabbage and scallions and cook until slightly wilted, about 3 to 5 minutes.
4. Add pears, vinegar and mustard and cook until pears are warm, about 2-3 minutes more. Season with salt & pepper.
5. Transfer to platter and top with pierogies, sour cream dollops, caramelized onions and flat leaf parsley. Serve immediately.
